Tasty, Cheesy, Strechy, Vegan Mozzarella Cheese Recipe is made with soaked cashews, Aquafaba/water, Nutritional yeast, Tapioca Starch, Apple Cider Vinegar and Some Lemon Juice. Super easy and nothing that you can't make in under 15-minutes.

Stretchy Mozzarella Cheese with a Glossy Sheen

We are so used to using store bought Mozzarella Cheese that we totally skipped to know to beauty of making cheese.

Although regular cheese undergoes many levels of testing but if you are a home chef and want to make Vegan Cheese at home then this recipe is for you.

Best Vegan Mozzarella Cheese

I term this recipe as the Best Vegan Mozzarella Cheese because I believe this recipe tastes absolutely divine.

I actually tested regular Mozzarella Cheese with my Homemade Vegan Mozzarella Cheese.

I figured what we generally look for in Mozzarella Cheese:

• Tarty
• Creamy
• Stretchy elastic texture
• Melty
• Smooth
• Salty
• Fresh
• Milky
• Lightly sour

Now as a Home Chef my Job was to create a similar cheese (vegan mozzarella cheese recipe that melts ) at home.

I promise it felt like a Herculean task but it turned out to be a piece of cake.

This happens so often with me. I overestimate things and then when the work is done, I find them to be so easy and effortless.

Vegan Mozzarella Cheese Brands

If you google Vegan Mozzarella Cheese near me, you will find so many brands making and selling Vegan Mozzarella Cheese in Florida, California, Illinois, New York and Texas.

I'm sure they make really good plant based cheese.

But, my question is - why you should pay $6 for a pack of 8 oz cheese when you can make and store about 8 servings of Vegan Mozzarella Cheese in just 15-minutes.

I've already made my pack of Vegan Mozzarella Cheese and freezed it. If you want you can refrigerate the cheese for 4-5 days.

Jump to:

• Vegan Mozzarella Cheese
• Stretchy Mozzarella Cheese with a Glossy Sheen
• Best Vegan Mozzarella Cheese
• Vegan Mozzarella Cheese Brands
• Ingredients
• Instructions
• Some Quick Facts about Aquafaba
• Dairy free mozzarella cheese balls
• Recipe Card
• Vegan Mozzarella Cheese

Ingredients

• Cashews (soaked overnight or for an hour in hot water)
• Aquafaba (can be replaced with plain water)
• Tapioca Starch (can be replaced with corn starch or potato starch)
• Nutritional Yeast
• Salt
• Apple Cider Vinegar
• Lemon Juice

See recipe card for quantities.

Instructions

• STEP 1: Soak Cashews overnight in Hot water - This process of soaking cashews in hot water will make them soft and they'll break easily. The prime idea behind soaking cashews is to make a smooth cheese sauce.
• STEP 2: Drain the water and blend - Drain the water place them in a blender. I prefer using a high-speed blender so that my cheese sauce is absolutely smooth and creamy.
• STEP 3: Add Aquafaba - Add about 1 1/4 cup of Aquafaba which is basically the canned juice in which chickpea is stored. If you don't have aquafaba you can plain water. It won't make much of a difference.
• STEP 4: Blend Soaked Cashews and Aquafaba - Blend Soaked Cashews and Aquafaba until smooth and creamy. This is the base of our sauce.
• STEP 5: Strain - Strain the creamy, Aquafaba and Cashew mixture so that what you have is absolutely nut-free and totally smooth.
• STEP 6: Add Nutritional Yeast, Tapioca Starch, Apple Cider Vinegar, Lemon Juice - Add in 1 tablespoon of Nutritional Yeast, 4 tablespoons of Tapioca starch, salt to taste, 1 tablespoon of Apple Cider Vinegar, and 2 tablespoons of Lemon Juice.
• STEP 7: Blend until smooth - Add the mixture back to a high speed blender. Blend until creamy and smooth. Scrape the sides and blend again until its absolutely nut free, silky, and velvety.
• STEP 8: Pour Mixture in a saucepan - Pour the cheese sauce in a saucepan over medium heat. Use a wooden spatula or a silicone spatula and stir continuously.
• STEP 9: Stir Stir and Stir - In a few minutes the sauce will thicken and will become ooey gooey smooth and stretchy. Remove from heat when the sauce thickens.
• STORE: Immediately transfer your Vegan Mozzarella Cheese Sauce into a container and close the lid. Either use it immediately or store it in the refrigerator.

HINT: Yes, as you store it in the fridge it will become less stretchy. So, if you are thinking about using it on a pizza or a casserole then make it right before baking.

Some Quick Facts about Aquafaba

Wondering How to get Aquafaba? Well, basically, Aquafaba was always in front of us. It is today that some of us have used it and found it to be totally mind blowing. Earlier when we didn't know this used to go down in the drain. But, not today.

Aquafaba is so useful. It thickens the sauce. Brings a creamy and almost cheesy sort of taste.

Drain the can of chickpeas and the reserve the liquid. Or Cook Dry Chickpeas and reserve the remaining leftover cooking liquid.

Is aquafaba only in chickpeas? No, you can soak in any legumes and the remaining cooking liquid will resemble aquafaba. But, we prefer chickpeas because chickpeas makes the liquid starchy, foamy, which results into thick, creamy, and cheesy sauce.

Dairy free mozzarella cheese balls

If you want to make Mozzarella Cheese Balls then simply take small amounts of cheese and shape them in the form of balls.

Dip them in ice cold water and they will turn into stretchy dairy free Mozzarella Cheese Balls in about 30-minutes.

Recipe Card